A vibrant winter salad with crisp greens, snowflake tortilla chips, and bright salsa for a fresh, crunchy start.
# What You’ll Need:
→ Snowflake Tortilla Chips
01 - 4 large flour tortillas
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
→ Salsa
04 - 3 medium ripe tomatoes, diced
05 - 1/2 small red onion, finely chopped
06 - 1 small jalapeño, seeded and minced
07 - 1/4 cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Winter Salad
11 - 4 cups mixed winter greens (kale, baby spinach, arugula)
12 - 1/2 cup thinly sliced radishes
13 - 1/2 cup pomegranate seeds
14 - 1/3 cup crumbled feta cheese
15 - 1/4 cup toasted pecans or walnuts, roughly chopped
→ Dressing
16 - 2 tablespoons olive oil
17 - 2 teaspoons white wine vinegar
18 - 1 teaspoon honey
19 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 375°F. Using snowflake-shaped cookie cutters, cut shapes from flour tortillas. Brush both sides with olive oil and sprinkle with sea salt.
02 - Arrange tortilla snowflakes in a single layer on a baking sheet. Bake 8 to 10 minutes, flipping halfway, until golden and crisp. Allow to cool.
03 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper in a medium bowl. Stir well and let flavors meld.
04 - In a large bowl, gently toss winter greens, radishes, pomegranate seeds, feta, and toasted nuts.
05 - Whisk together olive oil, white wine vinegar, honey, salt, and pepper.
06 - Drizzle dressing over salad and toss to coat. Divide onto plates, arrange tortilla chips on top or alongside, and serve with salsa.
